Kayleigh Van Vliet Baig
Kayleigh is a sous chef at the Meadow Club in Southampton. A Riverhead native, she is married and the mother of a daughter born in December 2016. Email Kayleigh
In the Kitchen: Let’s talk sauce
Kayleigh shares the secret to a classic red sauce 'just like Grandma used to make.'
Bake your St. Patrick’s Day special with homemade Irish soda bread
Irish soda bread is easy to make, says chef Kayleigh Van Vliet Baig, who shares her recipe for this St. Patty's Day favorite.
Craving something crunchy — that’s not ice?
Cure your winter blues and warm up your house with this simple and delicious recipe for homemade sweet potato baked fresh in your oven.
A quick fix for your sweet tooth
This quick Dutch Baby Pancake with Blackberry Compote will satisfy your sweet cravings in a hurry. In the Kitchen this week with Kayleigh.
Classic bolognese makes for a hearty meal on a cold winter night
Bolognese sauce, a classic meat-based ragu, served over fettuccine or rigatoni, makes a hearty meal on a cold winter night.
Perfect homemade pizza dough: It’s easier than you think
It’s a Friday night, you’ve worked a 40-hour week, your loved ones are hungry and you have no desire to cook a four-course meal. Try Kayleigh's perfect recipe: homemade pizza.
Say ‘I love you’ with a Valentine’s Day chocolate cake
There's no better way to anybody's heart than a delicious and tasty homemade chocolate treat. In the Kitchen this week with Kayleigh Van Vliet Biag.
Something deliciously different to delight your hungry football fans
Forget the wings. Serve up something even impatient New Yorkers are willing to wait in line for. Bring the Halal Guys to your kitchen with this winning Game Day meal that's sure to score big with everyone at your party.
Love pastrami piled high? Here’s how to make it yourself
You can make your own delicious NY deli-style pastrami even without a smoker. Try this delicious recipe from Kayleigh Van Vliet Baig.
In the Kitchen with Kayleigh:Mastering mac and cheese
The mother of all comfort foods on a cold winter weekend: cheesy, creamy, lip-smackin'-perfect mac and cheese. Here's how to get it right.
